Kohlrabi and Rutabaga Slaw

Kohlrabi looks a little like an alien's head, but its raw radish–cabbage flavour is lovely in salads. Didn't know you could eat rutabaga raw too? You bet! The dressing is equally tasty over julienned celery root or broccoli stems, or shredded Brussels sprouts.

Method

In large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Add kohlrabi, rutabaga and parsley; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 3 days. Toss before serving.)

The Ultimate Pizza Dough

Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!

Ingredients

Nutritional facts
per each of 8 slices of 12-inch (30 cm) regular crust ( without toppings) : about

Fibre1 g

Sodium144 mg

Sugarstrace

Protein4 g

Calories125.0

Total fat2 g

Potassium40 mg

Cholesterol0 mg

Saturated fattrace

Total carbohydrate23 g

%RDI

Iron11.0

Fibre0.0

Folate23.0

Sodium0.0

Sugars0.0

Calcium1.0

Protein0.0

Calories0.0

Total fat0.0

Vitamin A0.0

Vitamin C0.0

Potassium0.0

Cholesterol0.0

Saturated fat0.0

Total carbohydrate0.0

Method

In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won't stick to hands or work surface), about 8 minutes.

Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Orlet rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)

Best Maple Butter Tarts

This recipe is featured on:

Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.

Method

Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)

Method

In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)

Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)

Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.

Slow Cooker Apple Butter

This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.

Method

In slow cooker, combine apples, brown sugar, granulated sugar, cinnamon, cloves, allspice, nutmeg and salt. Stir in apple juice; cover and cook on high until apples are very tender, about 4 hours.

Scrape mixture into large bowl; using immersion blender, purée until smooth. (Alternatively, in batches, purée in upright blender.) Stir in lemon juice. Bring to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 months; thaw before using.)

Tip from The Test Kitchen: For the best flavour, use a combination of your favourite sweet-tart cooking apples. We used a mix of McIntosh, Granny Smith, Golden Delicious and Gala.